Today in our material recipes of fragrant Asian spicy and spicy kimchi soup. There are a lot of variations of its preparation, but we will tell you how to prepare the two most popular ones. And for those who would be interested in the recipe for kimchi kimchi, we recommend the best recipe for such a preparation.
Kimchi soup in Korean from Beijing cabbage - recipe
Ingredients:
- Breast pork without skin - 320 g;
- Soy sauce for soup or white miso - 15 ml;
- sugar - 10 g;
- vegetable oil - 35 ml;
- grated ginger root - 5-7 g;
- garlic teeth - 420 g;
- onion bulbs - 115 g;
- cabbage Peking kimchi - 210 g;
- filtered water - 990 ml;
- fresh mushrooms - 90 g;
- tofu - 220 g;
- unsalted butter - 25 g;
- thin feathers of green onions - 3-5 pcs .;
- lemon juice;
- salt;
- boiled rice for serving - 220 g.
Preparation
Pork brisket cut into small thin slices, put into a saucepan, pour a small amount of water, warm up to a boil and then drain the water. Now we wash the pork with clean water, add soy sauce or miso, vegetable oil, ginger root, grated garlic and sugar, mix and leave for about 40 minutes at room conditions.
Cabbage kimchi cut into slices no more than four centimeters. When using canned kimchi, we remove it from the brine.
In a deep frying pan or stewpot warm the vegetable oil, lay the onion cleaned and sliced, prepared marinated meat, kimchi and fry everything in a hot heat for about a couple of minutes. Now add the washed and chopped mushrooms, pour in hot water, let the dish boil and, lowering the intensity of fire, let it under the lid for forty minutes. After that, we throw sliced tofu, and after seven minutes we add lemon juice and salt to taste, turn off the stove and let the soup stand for five minutes.
When serving, supplement the kimchi soup with a slice of butter and chopped green onions, placing them directly on the plate, and separately serve the boiled rice.
Recipe of kimchi soup in Korean with egg
Ingredients:
- seaweed dried wakame - 95 g;
- soy sauce - 45 ml;
- Tofu cheese - 95 g;
- proteins of chicken eggs - 5 pcs .;
- paste for kimchi - 95 g;
- purified water - 620 ml;
- garlic teeth - 3-4 pcs .;
- ground chilli pepper;
- pepper ground black;
- salt.
Preparation
Pasta for kimchi is placed in a frying pan or sauté pan and fry until a spicy aroma appears in a few minutes. After that, we shift the contents of the frying pan into a saucepan with boiled water, add the soy sauce, peeled and squeezed garlic teeth and a little whipped egg whites. The latter is poured into the soup with a thin trickle, continuously stirring the dish at the same time. At the same time, we savor the dish with ground black pepper and chili, add salt if necessary, boil it for a half to two minutes and remove it from the fire.
In each plate, we put cubes of tofu and seaweed wakame and fill everything with cooked kimchi broth.
Recipe for cooking kimchi kimchi in Korean
Ingredients:
- cabbage Peking - 2 medium cabbages;
- carrots - 70 g;
- onion bulb - 70 g;
- peeled garlic teeth - 15-20 pieces;
- grated ginger root - 15 g;
- fish sauce - 110 ml;
- rice flour - 75 g;
- water 580 ml;
- flakes of red pepper - 30-50 g;
- granulated sugar - 60 g;
- thin feathers of green onions;
- salt - to taste.
Preparation
We cut the heads of Peking cabbage in half, sort them into leaves, pour them generously with salt and leave them in a bowl for four hours, turning them over and stirring them one or two times during this time.
Without losing time, we prepare the gas station. Grind the blended garlic teeth, ginger root and
Salted cabbage leaves are washed thoroughly, we spread each leaf with spicy paste and put it in a suitable bowl tightly to each other. It is recommended to wear rubber gloves when working with sauce. After ten hours, we remove the container with cabbage in the refrigerator, and after a day we can try it.